La fibra dietética ha sido un tema popular entre los nutricionistas en los últimos años.

Se ha dicho que tiene un papel en

la prevención de ciertas enfermedades como diverticulosis, cáncer de colon, hemorroides, arteriosclerosis, venas
varicosas y apendicitis. BSG ha sido considerado como una fuente de fibra dietética para los seres humanos, y se han
estudiado sus efectos sobre los lípidos del suero y de la excreción fecal de esterol en ileostomía sujetos.

BSG has significant effects on the metabolism of bile acids and cholesterol as well as on the morphology of the small
intestinal mucosa. Aman et al.1 studied the excretion and degradation of dietary fibre constituents in ileostomy subjects
consuming a low fibre diet with and without BSG.

Potential utilization of BSG as a contribution in preventing the increase of plasma total

lipids as well as cholesterol.

There is also a growing interest in the use of BSG in

human foods such as flour mixes, bread8,9,17,

cookies12,18,19,21 and meat products21. Finley et al.7 noted

that the addition of 15 to 20% of a soluble protein extract

from BSG suppressed the spread of sugar-snap cookies.

Prentice et al.17 found a similar response with ground BSG

but compensated for the change in functionality by adding

1.0 to 2.0% (flour basis) of soy lecithin as a surfactant and

conditioner. This modified dough system accommodated

up to 40% of BSG in blends with soft-wheat cookie flour

and still maintained spread and top-grain appearance of

the control flour. Panel acceptability of the products was

limited to a maximum of 15% BSG, because of an

undesirable flavor imparted by the supplement. Later,

Prentice et al.19 also reported adding spent grains having

different heating histories to cookie formulas with good

success. The brewer’s spent grains account for approximately

50,000 tons of products annually in Turkey and its

relatively low cost and potential nutritional value makes

BSG an attractive adjunct for human food. Although, there

are a few studies investigating the effects of BSG on the

quality of sugar-snap cookies (AACC Method 10-50), we

have not encountered a study on the effects of BSG on the

quality of wire-cut cookies. To the best of our knowledge,

the information on the effects of BSG addition on total

dietary fibre content (TDF) of cookies is also missing in

the related literature.

The current work investigates, for the first time, the

incorporation of various particle sizes of BSG into wirecut

cookie formulations at different addition levels and

evaluates their effects both on the properties and total

dietary fibre content of the cookies.

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Brewer’s spent grain (BSG) was supplied from a

commercial brewery (Anadolu Efes Brewing Co., Kazan,

Ankara, Turkey). It was a malt-rice adjunct mash spent

grain. The pH of the spent grain was 5.7 when it was

received. The soft wheat flour used in this study contained

10.6% protein, 0.61% ash and 1.40% total dietary fibre.

(
)

The BSG was been dried at 45 °C for about 24 hours in

an electric oven until reaching moisture content below

10%. The dried BSG was milled using a laboratory

grinder and sifted through a series of sieves having

apertures of 850, 425 and 212 μm. The dried BSG was

packed in sealed polyethylene bags and stored in a

refrigerator at 4 °C until used.

The BSG and soft wheat flour samples were analyzed

for moisture, protein and ash by using AACC (American

Association of Cereal Chemists) Methods3. The BSG

samples were also analyzed for neutral detergent fibre23

(NDF), acid detergent fibre22 (ADF), cellulose, hemicelluloses,

lignin22, total dietary fibre3 (AACC Standard

Method No 32-07), water-holding capacity15 and bulk

density14. Hemicelluloses and cellulose were obtained by

the differences between NDF and ADF and between ADF

and lignin, respectively. Total dietary fibre (TDF) contents

of soft wheat flour and cookies were determined by using

AACC Standard Method3. Duplicate samples of dried and

milled samples were defatted using petroleum ether

(boiling range of 40-60 °C) and sequential enzymatic

digestion was applied using heat stable α-amylase, protease

and amyloglucosidase to remove starch and protein.

For TDF, enzyme digestate was treated with alcohol to

precipitate soluble dietary fibre before filtering, and TDF

residue was washed with alcohol and acetone, dried and

weighed. TDF residue values were corrected for protein,

ash and blank. The tests were performed at least in

duplicate and mean values are reported.

Brewer’s spent grain preparations of coarse (425-850

μm), medium (212-425 μm) and fine (<212 μm) particle

size were added into the cookie formulations at the levels

of 5, 10, 15, 20 and 25%. The amounts of BSG added

were corrected according to the moisture content of BSG

samples (13% m.b.). The cookie qualities of BSG

supplemented flours were determined by AACC Method

No: 10.54 (Baking Quality of Cookie Flour-Micro Wire-

Cut Formulation)3. Four cookies were prepared per bake.

The formula used for baking cookies is shown in Table I.

The qualities of BSG supplemented cookies were

evaluated in terms of width (W), thickness (T) and cookie

Spread Ratio (W/T). Width and thickness measurements

of the cookie samples were taken using a caliper. Hunter

color values (L, a, and b) were determined with a Gardner

Colorview Spectrophotometer (U.S.A). The instrument

was standardized against a white tile before use. The

sensory characteristics of the cookies were screened by a

six-member panel that was well aware of the purpose of

the investigation. The panel members individually evaluated

appearance and taste of the products by giving scores

ranging between 1 to 5, 5 being the most desirable. Then,

the overall sensory scores were calculated as the average

of the appearance and taste scores for each bake13. The

baked cookies were left to be cooled, wrapped and

allowed to stand at room temperature, then ground and

prepared for TDF analysis.

Data were analyzed for variance using the MSTAT

statistical package2. When significant differences were

found the LSD (Least Significant Difference) test was

used to determine the differences among means